Pumpkin Gooey Cake

READY IN: 1hr
Recipe by Karen..

Another yummy one from Turkey Hill just in time for Fall! Wonderful served warm and topped with ice cream.

Top Review by cookn4mytwins

You get 5 stars from my co-workers! They kept commenting on how good the crust was. I still have quite a few butternut squash from my garden so I used it instead of the pumpkin. Personally, I thought this was very similar to a pumpkin pie, so since this is loaded with fat and calories, I think I will only make this occasionally.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Combine cake mix and egg and butter mix well, pat the mixture into the bottom of a lightly greased 13x9 inch baking pan.
  3. Filling: beat cream cheese and pumpkin until smooth, add eggs, vanilla and butter and beat together.
  4. Next, add powdered sugar, cinnamon, nutmeg, cloves and mix well. Spread pumpkin mixture over cake mixture and bake for 40 to 50 minutes. Do not over bake; the center should be gooey.

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